#RibbonPakoda #OlaiPakoda #PattanaPakoda belongs to murukku family but spicy and an excellent snack for evening tea/coffee.
Its very very easy to make with minimum ingredients available at home and taste also very good.
Ingredients :
Rice flour : 3 cups
Besan : 1 cup
Hot oil : 1 1/2 Tblsp
Oil for Frying : 1/2 litre
Chilly powder : 3/4 Tsp (adjust to taste)
asafoetida pdr : 1/2 tsp
Salt : 1 Tsp (adjust to taste)
Cumin seeds or : 1/2 Tsp [ optional ]
or Sesame seeds
Method :
Take rice flour, besan, chilly powder, salt in a wide mouthed vessel and pour the hot oil over it.
Mix very well rubbing with fingers.
Now add water little by little and make a dough like chappathy dough.
Heat oil on a stove in a kadai in medium flame.
Take the flat eyed plate for this savoury.
Fill the murukku achu with prepared dough.
Keep the other achu over the filled achu.
When the oil is very hot [ but not fuming ] directly squeeze the dough through a murukku press into the oil.
Or squeeze over a dry plate and then slowly drop into hot oil.
The pakoda starts frying and keep turning it using a long ladle.
Fry on slow to medium flame till the pakoda turns golden brown.
When oil becomes silent, remove the fried ones over to a plate lined with tissue paper.
Store in an air tight container.
Note :
With chilly powder ( or 10 red chillies ) grind 6 or 7 cloves of garlic using a mixie into a smooth paste and add while preparing dough will give a nice taste to the pakodas.
Other snack recipes you might like to try
Its very very easy to make with minimum ingredients available at home and taste also very good.
Ingredients :
Rice flour : 3 cups
Besan : 1 cup
Hot oil : 1 1/2 Tblsp
Oil for Frying : 1/2 litre
Chilly powder : 3/4 Tsp (adjust to taste)
asafoetida pdr : 1/2 tsp
Salt : 1 Tsp (adjust to taste)
Cumin seeds or : 1/2 Tsp [ optional ]
or Sesame seeds
Method :
Take rice flour, besan, chilly powder, salt in a wide mouthed vessel and pour the hot oil over it.
Mix very well rubbing with fingers.
Now add water little by little and make a dough like chappathy dough.
Take the flat eyed plate for this savoury.
Fill the murukku achu with prepared dough.
Keep the other achu over the filled achu.
When the oil is very hot [ but not fuming ] directly squeeze the dough through a murukku press into the oil.
Or squeeze over a dry plate and then slowly drop into hot oil.
The pakoda starts frying and keep turning it using a long ladle.
Fry on slow to medium flame till the pakoda turns golden brown.
When oil becomes silent, remove the fried ones over to a plate lined with tissue paper.
Store in an air tight container.
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With chilly powder ( or 10 red chillies ) grind 6 or 7 cloves of garlic using a mixie into a smooth paste and add while preparing dough will give a nice taste to the pakodas.
Other snack recipes you might like to try
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